• 2 cups day-old bread -cubed
• 2 Tbs. olive oil
• 1 red onion - diced small
• 1 stalk celery - diced small
• 2 Vermont Cortland or Macintosh apples - seeded and diced
• 2 cloves garlic
• 3/4 cup Vermont apple cider or Vermont hard cider
• 1 Tbs. fresh parsley - chopped
• 1 tsp. fresh thyme - chopped
• 2 tsp. fresh sage - chopped
• 6-8 oz. Cabot 50% Light Cheddar or Cabot Smoked Cheddar Cheese
• 6  5-6 oz. pork tenderloins - trimmed
• 2 Tbs. olive oil
• salt & pepper to taste

Directions

Heat oil in large, deep sauté pan and cook onions and celery until soft, about 5 - 8 minutes.  

Add apples and garlic and cook 2 - 3 minutes more.  

Add cider and bread cubes and cook until moisture evaporates and mixture develops a stuffing texture.  

Stir in herbs, salt, and pepper.  

Adjust seasoning to taste.  Stir in cheese and set aside to cool.

Split pork tenderloins lengthwise leaving one side slightly attached.  

Spread pork butterfly style, place between plastic wrap and pound until thin.  

Place 1/6 of stuffing on pork and roll meat around stuffing - secure with toothpick.  

Brush pork with oil and place seam side down on baking sheet.  

Roast in oven for 20 minutes or until cooked to 150-165 degrees internal temperature.  Let rest for 5 minutes.  Remove toothpick, slice, and serve. 

Recipe developed for Low-Fat Tuesday by
Chef Bradley Koehler

*For best results use fresh ingredients.